Bourbon Cream Ice

Name: Bourbon Cream Ice
Yield: 12 servings
Ingredients: 2oz. of currants; the same quantity each of candied orange-peel; citron-peel; dried cherries; cut pine-apple; 1 teacupful of maraschino; 1 pint of milk; fib. of caster sugar; the yolks of eight eggs; | pint of milk of almonds; Goz. of blanched Jordan almonds; twelve bitter ones

From The encyclopædia of practical cookery, 1890

Serves 12

Vanilla essence can be added to the milk of almonds for improvement.

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 535. The excerpt below is the record exactly as published.

Bourbon Cream Ice. Put 2oz. of currants, well washed and dried, into a bowl, with the same quantity each of candied orange-peel, citron-peel, dried cherries, cut pine-apple, and a little essence of vanilla, and add to these 1 teacupful of maraschino and let them soak in it. Make a custard with 1 pint of milk, fib. of caster sugar, and the yolks of eight eggs, and mix in with it | pint of milk of almonds made with Goz. of blanched Jordan almonds and twelve bitter ones

Cook this with the app: pantry check, scaling, and the assistant.